Re: Henn Co re plans - Laserfiche WebLink

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• Page 2 August 11,2014 5. Provide equipment manufacturer's specification sheets for the following pieces of food service equipment: ALL equipment. There is a statement on the plan application "will drop off pics." Nothing has been received. 6. Provide the shop drawings for the following custom fabricated items: all custom equipment. All custom fabricated foodservice equipment must be manufactured to NSF standards by an NSF-listed fabricator. 7. All primary food preparation surfaces (preparation tables and counters) in the food service operation must meet NSF standards, such as stainless steel or solid surfaces, like CorianO and quartz, like Cambria.0 8. The interior and exterior of exposed wood areas of the custom fabricated cabinets must be covered with a commercial-grade pressure-applied laminated plastic. Any cutouts into cabinetry must be properly finished with plastic laminate, melamine, or grommet, no caulk or painted finishes. 9. Provide sufficient refrigeration is to hold all readily perishable food products at 41° F or less. 10. All refrigerated preparation tables must meet the April 1998, NSF standard 7 criteria. 11. Provide specifications on a NSF approved water heater that can provide an adequate amount of hot water during peak hot water use periods. The water heater must be NSF-or NSF/ANSI-listed. 12. Any used or existing equipment must meet the NSF standards, be listed, and be in "like new" condition. Please indicate if any of the equipment is existing or used. Ventilation/Equipment Installation 13. All equipment, including millwork cabinets, must be mounted on casters, six-inch legs, or sealed to a solid masonry base. Enclosed, unfilled bases are not permitted. Small undercounter dishwashers may be installed on skids for ease in movement for cleaning. 14. All heating appliances that generate excessive heat, grease, vapors, condensation, odors, or fumes must be situated beneath a mechanical exhaust hood. 15. The hood and canopy construction must meet the applicable standards of the National Sanitation Foundation, the Uniform Mechanical Code, and the amended Minnesota Building Code covering commercial kitchen ventilation systems. 16. Provide properly installed sheets of stainless steel on the wall behind the grease producing equipment from the bottom of the hood to the top of the floor base cove. 17. If bar glasses are hung above the customer counter, approved shielding is required to protect the glassware. Plumbing M {.".�i."s<e,E�(3�?')Tfit,f�� 1..;';�() SY."-4��# yr 1{''t1 �Dtf(.S.�al.